Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 4 celery stalks, chopped
• 2 carrots, diced
• 6 Yukon Gold potatoes, peeled and cubed
• 4 cups chicken broth or stock
• 6 tablespoons butter
• 4 tablespoons flour
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 cups milk
• 1 (10.5-ounce) can cream of chicken soup
• 1 cup cubed, cooked ham
• 5 green onions, chopped (optional)

Directions

1. In a large skillet, add the olive oil over medium heat. Add the onion, celery, and carrots and stir. Sauté until onions are translucent, about 5-6 minutes, stirring occasionally.
2. Add potatoes and the chicken broth. Bring to a simmer and cook until potatoes are fork-tender, about 20 minutes, stirring occasionally.
3. Meanwhile, in another medium skillet, melt the butter.  Whisk in the flour, salt and pepper.
4. Gradually add the milk and stir constantly until it starts to thicken.
5. Add the cream of chicken soup and ham. Stir until completely mixed.
6. Transfer the thickened mixture to the vegetables (once the potatoes are tender). Stir and cook until completely heated.
7. Ladle into bowls and top with chopped green onions.
8. Serve immediately.